Subj : Re: Chicken jerky
To   : Jim Weller
From : Dale Shipp
Date : Thu Jul 21 2022 01:00:04

 -=> On 07-19-22  20:37,  Jim Weller <=-
 -=> spoke to Bj”rn Felten about Chicken jerky <=-

 JW> The Dene people here make caribou jerky without salt, just a bit of
 JW> smoke. They call their style of jerky simply "dry meat". I prefer
 JW> southern style flavoured jerky but my step children who were born
 JW> here and the grandkids prefer plain dry meat. Two of my grandkids
 JW> love to claim that it is part of their culture even though they are
 JW> very much city girls.
 
I have heard a saying that "you can take a girl out of the country but
you can't take the country out of a girl".  It probably started with boy
vs. girl, and was meant to be USA southern country, but it sounds like
it applies in your case as well.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dry Rub for smoked ribs
 Categories: Rub, Smoker, Pork
      Yield: 1 servings
 
      1 tb Ground black pepper
      1 T  Ground white pepper
      2 T  Brown sugar
      2 tb Paprika
      1 t  Salt
      1 tb Dry mustard
      1 T  Onion powder
      1 T  Garlic powder
      1 ts Cayenne red pepper
      1 T  Chili powder
      1 T  Thyme
 
   Mix all together.
   Rub onto surface of ribs before cooking in the smoker.
   This makes enough for about 10 pounds of country ribs.
  
   Adapted from several recipes from the echos.
 
MMMMM


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